The Pioneer Woman Tasty Kitchen
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Beef Stew with Mushrooms

4.77 Mitt(s) 9 Rating(s)9 votes, average: 4.77 out of 59 votes, average: 4.77 out of 59 votes, average: 4.77 out of 59 votes, average: 4.77 out of 59 votes, average: 4.77 out of 5

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Level: Easy

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Description

A scrumptious, simple stew of nothing but beef and mushrooms. Serve it over noodles and your life is complete!

Ingredients

  • 2 pounds Beef Stew Meat (sirloin Cut Into Cubes)
  • 2 Tablespoons Flour
  • 4 Tablespoons Butter
  • 2 Tablespoons Olive Oil
  • 2 whole Shallots, Minced
  • 3 cloves Garlic, Minced
  • 8 ounces, weight Cremini Or White Button Mushrooms
  • ½ cups Red Wine
  • ½ cans Beef Consomme
  • Salt And Pepper, to taste
  • Pasta - Cooked And Drained
  • 2 sprigs Fresh Thyme
  • 2 Tablespoons Flour

Preparation

Sprinkle flour over meat. Toss to coat.

Melt butter with olive oil in heavy pot. Sear meat over high heat in batches; remove to a plate when brown.

Add shallots and garlic to pan (without cleaning); saute for 2 minutes over medium-low heat. Add mushrooms and cook for 2 minutes. Pour in wine and consomme (and add an extra half can of water at this time as well.) Then add salt and pepper to taste, and stir. Bring to a boil, then add back into the mix the browned meat. Reduce heat to low. Add thyme sprigs to pot.

Cover and simmer for 30 to 45 minutes. After that time, mix 2 tablespoons flour with a little water and pour into the stew. Allow to cook and thicken for ten more minutes. Turn off heat and allow stew to sit for 15 to 20 minutes before serving.

14 Comments

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knitzyblonde on 4.17.2010

I’ve made this recipe 3 times now and have tweeked to my liking.

I used one big bunch (4 to 6) of large spring onions (very much the sam as shallots)

I use minced garlic that I have in a jar – get it at Trader Joes, and I use one tablespoon. (We like garlic.)

I use a full can of the beef consomme, and 3/4 of a cup of Merlot (I use the “2 Buck Chuck” from Trader Joes).

After simmering the mixture for 30 minutes I add 1 cu of baby carrots to the pot, and continue to simmer another 15 minutes. I then thicken and serve over the noodles.

This is a winner in our house!!

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juliefsu on 3.4.2010

This “stew” was tasty (if a bit thin), but the meat came out a bit tough. If you had the time, I think cooking it for a couple of hours would give better results. Or maybe smaller pieces?

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KerryK on 2.11.2010

I took the suggestion to use Guinness in place of the red wine, and it was delicious! Everyone had 2 helpings!!

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Mitzi Koons on 2.3.2010

I made exactly as suggested and it was truly divine! Next time I will try this over PW’s Creamy Mashed Potatoes

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poofie on 1.21.2010

this was GREAT, and I loved how fast it came together. my manfriend was amazed that it didn’t sit and simmer for hours and hours. I served it over boiled red potatoes, but if I had them I would have had this stew with egg noodles.

9 Reviews

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want2cook on 1.29.2013

LOVED this! The whole family did! Becuz it was stew meat I did cook it a loooonnnng time though! It just makes it more tender. I also didn’t have fresh mushrooms so I used dehydrated cremini mushrooms after I rehydrated them. Yum! Served on mashed potatoes and already the family wants it again! Awesome!

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Kelly on 11.10.2012

This took much longer than posted……the flavor is pretty good, but I won’t make this again.

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hollisbella on 4.29.2012

Love, love, love this recipe!

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shelly75 on 2.21.2011

This is so yummy! I served it over mashed potatoes and everyone (including my kids) loved it! I may throw in some carrots next time.

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littleladylones on 2.9.2011

so amazing! i cheated a little i had to add some carrots! but it would have been just fine without, it was so so so yummy and made great leftovers!

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